In a medium bowl, whisk together mashed bananas, yogurt, egg, brown rice syrup and oil until well combined. Pour into the dry ingredients and gently fold until the mixture is just combined. Stir in toasted nuts and set batter aside to rest for 10 minutes.

Heat nonstick griddle over medium heat. Coat with nonstick spray.

Scoop about 1/4 cup batter onto the griddle for each pancake - cook until bubbles appear near edges of pancakes - about 3 minutes. Carefully flip and continue to cook until the bottoms are golden - about 2 minutes.